Onsen Winter 2023

Onsen Winter 2023

“Besides their warming and therapeutic qualities, onsen were believed to possess mystical and holy powers because of the mineral content of the geothermal spring water.” Onsens are relaxation centers, communal wellness hubs and gathering spaces for neighborhoods to collectively practice self care.”

Looks like…

Sounds like…

Onsen Winter

New Steps of Service for Winter

  • Welcome guests with soba-cha tea in Myrth sake cups + oshibori towels (one per guest).
    Point out the menu QR code, share your special shpiel, then give them a moment to settle in.

  • Return to the table to ask if they have questions & take their order with water glasses for each guest and a full pitcher.
    Use this opportunity to clear their oshibori + tea cups so you have enough real estate to serve food and beverage.

  • Serve beverages and point out the snack menu

  • Check in with more water + ask if they need snacks

  • Etc.

  • In Japan, onsen (温泉) are the country's hot springs and the bathing facilities and traditional inns around them. As a volcanically active country, Japan has many onsens scattered throughout all of its major islands. There are approximately 25,000 hot spring sources throughout Japan that provide hot mineral water to about 3,000 genuine onsen establishments. Besides their warming and therapeutic qualities, onsen were believed to possess mystical and holy powers because of the mineral content of the geothermal spring water. On top of this, the process of creating a fire to heat water for a bath was historically quite an ordeal, so the natural hot water emanating from the earth became something that was highly valued.

  • Onsens are relaxation centers, communal wellness hubs and gathering spaces for neighborhoods to collectively practice self care. They are spaces where folks can exchange news, gossip, express kinship, and bond just like the club.

  • When welcoming our guests, we will be offering them oshibori service + complimentary cups of soba-cha

  • The word oshibori comes from the Japanese verb shiboru (絞る), meaning "to wring"

    A typical oshibori, made of cloth, is dampened with water and wrung. It is then placed on the dining table for customers to wipe their hands before or during the meal.

    The oshibori is often rolled or folded and given to the customer on some kind of tray. Even if a tray is not used, it is usually rolled up into a long, thin shape, although this is not necessarily the case with oshibori provided with, say, bento lunch boxes.

    An oshibori can be moistened with hot water at an appropriate temperature or steam to make a hot oshibori, or placed damp into a refrigerator to make a cold oshibori suitable for use in summer.

  • Review the new Steps of Service listed to the left.

    Please brew 2 quart of soba-cha or as needed at the beginning of service and keep it at 170 degrees in the water heater.

  • Our New Menu Sections…

    Menu Sections

    Limited Edition
    Playing the Hits: Koji Classics Seasonal:
    *Cedar Sake
    *Aged Sake
    *Warm Sake
    *Vitamin C - Liquid Sunshine
    Treat Yourself (By the Ounce)

    Coming Soon: Tea + Sake Pairings (with The Wicked Thrawl)

Meet the New Bottles

  • Kanbara 'Ancient Treasure' Yamahai Genshu Koshu

    Aged for over 10 years
    70% Yamada Nishiki & Koshi Tanrei
    Niigata

  • Kikusui Funaguchi 'Red' Ginjo Nama Genshu

    Aged for one year
    55% Gyohakymangoku
    Niigata

  • Ozeki Hana Awaka Yuzu Sparkling Sake

    Bubbly Liquid Sunshine
    Specs are NA
    5% ABV
    Hyogo

  • Kikumasamune Junmai Taruzake

    Junmai Sake in New Casks of Yoshino Cedar
    73% “Japanese Rice”
    Hyogo

More new bottles + info to come…

New Snack Menu

  • Chazuke or ochazuke is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice. Chazuke provides a good way to use leftover rice as a quick snack because this dish is easy to make. In Kyoto, ochazuke is known as bubuzuke.

    Pick Up:

    Rice Bowl + 2 Droppers of Tamari

    Fill with Soba-cha (leave a little rice peak so the garnish doesn’t float)

    Garish with Ginger Furikake

  • Alyssa’s Favorite Sake Bar Snack

    Pick Up:

    Scoop a soup spoonful of cream cheese into a small ceramic dish

    Add a spoonful of Moe’s green pepper miso on top (or moromi white miso)

    Put on small plate with 6 saltines

  • Pick Up:

    Unwrap dehydrated block

    Add water or soba-cha ($2)

    Serve with soup spoon

  • Pick Up:

    Calbee Potato Chips

    Creme Fraiche

    1 oz White Sturgeo Caviar from Cali

    or

    1 oz of Trout Roe

  • This will return in the Sprig

Upcoming Events.

January 15, 22 + 29

Shinnnenkai Dinner Series
at the club

Tickets

January 31

TKC Team Meeting
at the club

6pm

February 18

TKC Team Master Class:
Chizuko Niikawa-Helton & Jessica Joly
at the club

3:00pm to 4:00pm

February 18

Sake Caliente
at the Club

Tickets

February 28

TKC Team Meeting
at the club

ReIntro to Sake: Temperature

Saturday Ticketed Tastings
in February at the club

Tickets

Wicked at the Club

Every Saturday 10a to 2p
at the club

RSVP

February 10

Happy Birthday to the bar!
at the club + patio extension

RSVP

March 11

Boston Wine Festival
Boston Harbor Hotel
Champagne + Sake Seminar
with Yishi + Alyssa

February 20 to March 5

Kojicon 2023
Virtual - Alyssa is a Speaker

*Let AMD know if you want to attend

March 28

TKC Team Meeting
at the club

April 8

Cherry Blossom Disco
Garage B
*Everyone will be scheduled for this.